Chocolate Gelato

• 5 ounces (140 g) bittersweet or semisweet chocolate, chopped
• 1/2 cup (50 g) unsweetened cocoa powder, preferably Dutch-process
• 1 cup (250 ml) plus 1 cup (250 ml) whole milk
• Pinch of salt
• 3/4 cup (150 g) sugar
• 4 large egg yolks

1. Put the chocolate in a large bowl.
2. In a medium saucepan, whisk together the cocoa, 1 cup (250 ml) milk, and the salt.
3. Bring to a full boil, then pour the mixture over the chocolate, scraping the pan clean.
4. Stir until the chocolate is melted and the mixture is smooth.
5. Set a mesh strainer across the top of the bowl.
6. In the same saucepan, warm the remaining 1 cup (250 ml) milk with the sugar, stirring to dissolve the sugar.
7. In a separate bowl, whisk the egg yolks, then gradually add some of the warm milk-sugar mixture, whisking constantly as you pour.
8. Pour the warmed yolks back into the saucepan.
9. Cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula, until the custard is thick enough to coat the spatula.
10. Pour the custard through the mesh strainer into the chocolate mixture and stir until smooth.
11. Set the bowl containing the custard over a larger bowl of ice water.
12. Stir the custard until cool, then cover and refrigerate until thoroughly chilled.
13. Freeze in an ice cream machine according to the manufacturers instructions.

bittersweet, cocoa, milk, salt, sugar, egg yolks

Taken from www.epicurious.com/recipes/food/views/chocolate-gelato-379590 (may not work)